Put the garlic cloves in a large steamer basket set over a pan of simmering water and top with the spinach, parsley, celery, and cilantro. Cover and steam until the garlic is soft and the greens are very tender, about 15 minutes. Let cool, then squeeze the greens dry, finely chop, and set aside. Using the back of a fork, mash the garlic cloves.

In a medium cazuela set over a flame-tamer or in a heavy-bottomed skillet, heat 1 tablespoon of the olive oil until shimmering. Add the mashed garlic, olives, paprika, cayenne, and cumin and stir over moderately high heat for 30 seconds, or until fragrant. Add the greens and cook, mashing and stirring, until soft and dry and somewhat smooth, about 15 minutes.

Remove from the heat and let cool to room temperature. Mash in the remaining olive oil. Refrigerate, closely covered, for at least 1 day and up to 4 days.

To serve, return to room temperature. Stir in the lemon juice and, if it seems too thick, thin to a spreadable consistency with water or olive oil. Season with salt and pepper. Pack in a serving dish and serve with crackers or semolina bread.

Curly parsley would be fine -- this is a good use for any herbs you have lingering. Smoked paprika is tricker -- try regular paprika and/or a ground smoky chile like ancho or chipotle? (Those will all add spice too, so beware.)

There's a lot of places to put it, but I'm also thinking not here. Too many strong flavors are going on I'm thinking. The may compliment each other now, but maybe not with the addition of another.

Dill is my obsession, I love it so much. Mix it with cream cheese, throw it on a cucumber sandwich, infuse alcohol, or sprinkle some chopped on a nice open-faced, sunny-side up egg sandwich with a bright slice of tomato. Mix it into butter and slather it on a bit on a piece of crusty bread with a sprinkle of salt. I think I'll go create a dill blog now!